SHORTBREAD:

1 pkg. Pillsbury Plus butter recipe cake mix
1/2 c. finely chopped nuts
1/4 c. butter, softened
1 egg
10 oz. jar raspberry preserves or jam

GLAZE:

1/2 c. powdered sugar
2 1/2 tsp. water
1/2 tsp. almond extract

Heat oven to 350 degrees. Grease and flour 13"x9" pan. In large bowl combine cake mix, nuts, butter and egg at low speed until crumbly; press in prepared pan. Spread with preserves. Bake at 350 degrees for 20 to 25 minutes or until edges are light brown. Combine glaze ingredients until smooth. If needed, add additional water a drop at a time, for desired consistency. Drizzle over warm shortbread. Cool completely and cut into bars.